Bacon Naan Roll Recipe

Bacon Naan Rolls

1. 1

   Prepare the bacon

   Preheat a large frying pan over medium-high heat. Lay the 12 slices of streaky smoked bacon in a single layer (cook in two batches if needed). Cook until fat renders and bacon is crisp at the edges, about 3–4 minutes per side depending on thickness. Transfer cooked bacon to a plate lined with paper towels to drain. Keep bacon warm in a low oven (80–90°C / 175–195°F) if cooking in batches.

2. 2

   Make garlic butter

   In a small bowl, combine 2 tablespoons of butter (softened), the minced 2 garlic cloves, and a pinch (about 1/4 tsp) of salt. Mix to a spreadable paste.

3. 3

   Warm and dress the naan

   Brush each naan lightly with 1/2 tablespoon olive oil on the cooked side. Place naans on a baking sheet, oiled-side up, and warm them in a preheated oven at 200°C (400°F) for 3–5 minutes until pliable and slightly toasted. Remove and immediately spread the garlic butter evenly across each warmed naan.

4. 4

   Assemble sauce and garnish

   In a small bowl, stir together 3/4 cup ketchup or smoky barbecue sauce, 1 tablespoon lemon juice, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Taste and adjust seasoning. In another bowl, combine the grated 1.5 cups cheddar, thinly sliced 3 spring onions, and 1/4 cup chopped coriander; toss lightly to combine.

5. 5

   Build the rolls

   Lay 3 slices of cooked bacon across the center of each garlic-buttered naan (for 4 naans total). Spoon about 3 tablespoons of the sauce evenly over the bacon on each naan. Sprinkle roughly 3/8 cup (about 6 tablespoons) of the cheddar-spring onion-coriander mix over the sauce on each naan so cheese is distributed evenly.

6. 6

   Melt the cheese (optional step)

   If you prefer melted cheese, place the assembled naans on a baking sheet and broil/grill on high for 1–2 minutes until cheese just melts and begins to bubble. Watch carefully to prevent burning. Alternatively, return to a 200°C (400°F) oven for 3–4 minutes.

7. 7

   Roll and finish

   Remove each naan from the oven. Starting from one edge, fold and roll each naan tightly around the filling into a wrap. If needed, secure with a toothpick. Give each roll a quick press seam-side down in a warm, dry frying pan for 20–30 seconds per side to seal and create a light toasty exterior.

8. 8

   Serve

   Slice each roll in half on the diagonal and serve immediately with mixed salad leaves (4 cups, optional) dressed simply with a splash of olive oil and lemon juice, and extra sauce on the side if desired. Yields 4 rolls (8 halves).